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E3S Taste Sensitivity WG - METHODOLOGIES USED TO ASSESS RESPONSIVENESS TO TASTES AND RELATED MARKERS

Instructions for participants:

Dear colleague, thanks for participating in this survey. You will be asked to provide details about the methods and technical aspects of the methodologies you apply to measure taste stimuli and markers of oral responsiveness (PROP status, fungiform papillae and tactile acuity). In case you have never collected one (or more than one) of those variables, you will skip the relative section.
This information will be used within the E3S Taste Sensitivity Working Group to get a picture of the application of these methods in Europe.

Furthermore, you will be asked if you are willing to share data and analyses of extant datasets with the aim of comparing different methodologies to measure taste responsiveness (e.g. PROP, papillae, tastes). This information is collected to evaluate the possibility of collaborative studies within the E3S Taste Sensitivity Working Group. You are not asked to share these data sets now, but only to specify if you are willing to do it in the future.

BEFORE STARTING, please ensure that you have the information about concentrations and methods used available. In any case, the questionnaire can be started and paused, to be continued later. Please remember to SAVE to avoid loosing your data (you can use the button "Save and continue later")

The estimated time to fill in the complete questionnaire is 45 minutes. The lenght could be lower if you did not collect data related to all the variables mentioned and if you have all the information available.
6. Country *This question is required.